Coconut and Herb Chickpea Curry
Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 1 large onion (finely diced)
- 4 cloves garlic (crushed or minced)
- 1 tsp turmeric
- 2 tsp coriander seeds (crushed in a pestle and mortar)
- Thumb size ginger (grated)
- 2 tsp dried fenugreek
- 1 bay leaf
- 400 ml coconut milk
- 720 g jar of chickpeas (drained weight aprox. 420g)
- 1 vegetable stock cube (dissolved in 250ml water)
- 30 g fresh dill (finely chopped either by hand or in a food processor)
- 30 g fresh parsley (finely chopped either by hand or in a food processor)
- 30 g fresh coriander (finely chopped either by hand or in a food processor)
- Juice of 1 largish lime
- 1 red chilli (sliced finely and diagonally along the chilli - remove seeds for a milder version)
- Salt and Pepper (to taste)
- Some extra fresh herbs and / or sliced red chilli to garnish (coriander or parlsey or dill or mint - or a sprinkling of all of them)
Instructions
- Place a medium-sized pan on medium / high heat and add 2 tbsp of oil. Add finely diced onion and cook until it starts to caramelise.
- Add garlic and turmeric and stir into mixture until the aromas are released. Then add crushed coriander seeds, followed by grated ginger and stir in.
- Stir in the dried fenugreek and place bay leaf into the pan. Then pour in coconut milk and stir (lower the heat if required to get it to a gentle simmer).
- Leave to simmer for 5 minutes and then add drained chickpeas and stock. Simmer for a further 10 minutes.
- Add chopped fresh herbs, lime juice and sliced red chilli and stir the curry until evenly distributed. Place a lid on the curry and let simmer for a minimum of 20 mins.
- Taste the curry and adjust seasoning and / or lime juice. Garnish with some more sliced chilli and / or fresh herbs. Serve with rice and / or naan.